Tuesday, June 18 2013, 11:48 AM MDT
Beef Country Ribs
As Aired on June 12, 2013
Recipe Courtesy Chef Bryan Woolley
6 country spare or short ribs
2 cups pale ale beer
3 tbsp red pepper jelly
2 tbsp apple jelly
1 tbsp dijon mustard
1 tbsp herbs de provence
2 tbsp chili powder
1 tbsp smoked paprika
1 tbsp beef bullion
2 tsp season salt
1 tbsp black pepper
1 tsp cumin
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 tbsp cornstarch
1/4 cup water
1. Sear the country spare ribs for about 2 minutes on each side.
2. Transfer the spare ribs to a pressure cooker or slow cooker.
3. In a large bowl whisk the beer, jellies, mustard, herbs de provence, chili powder, smoked paprika, bullion, salt, pepper, cumin, worcestershire sauce, and soy sauce. Pour the mixture over the ribs.
4. For the pressure cooker, cook on low pressure for about 45 minutes, carefully remove lid as recommended by the manufacturer of your pressure cooker and check the ribs for doneness. Adjust cooking time as needed.
5. For the slow cooker, cook on high for 1 hour and reduce to low setting and continue cooking for an additional 3-4 hours or until meat is tender.
6. Pressure cookers and slow cookers vary and so cooking time adjustments may be necessary.
7. When ribs are fully cooked. Drain off dripping into a sauce pan and bring to a boil. In a separate cup mix the cornstarch and water together. Pour the cornstarch mixture into the short rib drippings to thicken.
8. Serve with Klondike potatoes and your favorite vegetable. Enjoy!
(Copyright 2013 Sinclair Broadcasting Group)